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5 from 2 votes

Grilled Rib Eye Steak with Parrano Herb Compound Butter

Author: Gaby

Ingredients

For the Parrano Herb Compound Butter

  • 1/2 cup unsalted butter softened
  • 1 tablespoon finely chopped fresh parsley
  • 1 tablespoon chopped fresh chives
  • 1 garlic clove chopped
  • ¼ cup shredded Parrano cheese
  • Salt and pepper

For the Grilled Rib Eye Steak

  • 4 - 1½ inch-thick rib-eye steaks about 1 pound each
  • Salt and pepper

Instructions

For the Parrano Herb Compound Butter

  • Mix together all the ingredients in a small bowl and mix together until smooth. Then cover and chill for at least 2 hours to let the Parrano cheese and herbs infused into the butter.

For the Grilled Rib Eye Steak

  • Season both sides of the rib eyes with plenty of salt and pepper. Heat an indoor or outdoor grill to medium high heat. Grill steaks to desired doneness, about 6 minutes per side for medium-rare, 8 minutes per side for medium. Remove the steaks from the heat, and let rest for 5-10 minutes.
  • Slice steak to serve, top with spoonful of chilled Parrano Herb Compound Butter, and serve.